This delicious sticky maple miso glazed tofu recipe will take your tofu cooking to the next level. Baked until crispy and then finished on the stove in a maple miso marinade to make it chewy and sticky. Goes great in rice or buddha bowls or tofu veggie stir fry’s. Perfect balance of savory, salty and sweet flavors.
If you love tofu recipes, make sure to check out my air fried crispy tofu, easy vegan tofu bacon and these chewy tofu tacos.
Jump to:
❤️ Why you’ll love this recipe
- This miso tofu is a great introduction to tofu and will make you fall in love with it.
- It has an amazing chewy texture, similar to chicken.
- It’s vegan, healthy and high in protein.
- It’s a great way to replace meat in a recipe.
- It’s gluten free if you substitute liquid aminos for soy sauce
- It’s absolutely delicious
🥄 Miso tofu marinade ingredients
This glazed tofu is packed with flavor. It has a beautiful balance of sweet, salty, savory and acidic, as most Asian recipes do. Filled with simple ingredients and is an easy recipe.
- Soy sauce – if you’d like to make this gluten free, use gluten free soy sauce or liquid aminos.
- Maple syrup – this helps to balance out the salty flavors with a little sweetness. You can use brown sugar, but add a little more water to replace the liquid.
- Rice vinegar – adds an acidic balance to the salty and sweet.
- Toasted sesame oil – make sure it’s toasted because it will give the marinade a unique flavor.
- Miso paste – Red, yellow or white miso paste are all good.
- Sriracha – leave out if you don’t like things spicy
- Minced fresh ginger & garlic – you can use garlic powder and ginger powder if you don’t have fresh.
- Toppings: Sesame seeds or green onion make great toppings.
👨🍳 How to press tofu
You can press the tofu in one of two ways:
- Get a tofu press (use code DAMNTASTY for 10% off). I put this off for years and now that I have one, I don’t know how I lived without it. It makes pressing tofu quicker and cleaner. You don’t have to clean up the water or get out a bunch of heavy pans and books. Press the tofu for 15 minutes if you have a press.
- If you don’t have a tofu press, this is how to press tofu: Take it out of the package and set it on a plate. Wrap the tofu in paper towels or a lint free kitchen towel. Place a heavy object like a few pans or books on top and let it press for 30 minutes.
✏️ Expert tips
We’re not going to be marinating the tofu before because we want to bake the tofu to make it crispy first. Marinating the tofu makes it a little more soggy.
The secret to getting the tofu crispy while baking is to add a tablespoon or two or corn starch. Bake at 400 degrees until it crisps up. This usually takes 30 minutes.
Once the tofu has baked, we’re going to finish it on the stove in the sauce. This gives an amazing chewy texture.
🔪 Equipment needed
The only tool that would make this all easier is a tofu press. Use code DAMNTASTY for 10% off.
You will also need a baking sheet pan and sauté pan. Line the tofu cubes on a baking tray with parchment paper, to prevent them from sticking.
🥄 Step by step directions
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
Press the tofu – Pre-heat oven to 400 degrees. Take the tofu out of the package and press for 15 minutes if you have a tofu press and 30 minutes if you don’t.
Season – Cut the tofu into cubes. Add it to a large mixing bowl. Add the oil, nutritional yeast, garlic powder and corn starch and a pinch of salt. Gently mix until everything is mixed together well. Be gentle while stirring to make sure you don’t break the tofu.
Bake – Add the tofu to a lined baking sheet and bake for 30 minutes or until tofu is crispy and golden brown.
Make the marinade – While tofu is baking make the marinade. Dissolve the miso in some warm water. Add the rest of the ingredients. Add the marinade to a sauce pan, once the tofu is baked. Stir while the sauce thickens. Add the tofu and stir to coat. Serve on top of rice
🥘 How to serve
This easy sticky tofu goes really well on top of white or brown rice or perfect fluffy quinoa.
You can also serve it as the protein source in a vegan buddha bowl.
Goes great with shiitake mushrooms, or steamed bok choy on the side.
Double the sauce and sauté the tofu with some broccoli and vegetables to make a delicious stir fry.
❄️ Storing tips
The tofu will last in an airtight container in the fridge for about five days. Just warm it up in the microwave or on the stove. Add a splash of water if it’s too sticky and thick.
I haven’t tried to freeze this, but I believe it would freeze well in a freezer friendly bag. Just thaw it out completely and then warm up on the stove or in a microwave.
❓Recipe FAQs
Yes, instead of using an oven in the first step, you can use an air fryer.
You will still want to finish the tofu on the stove top after baking. This will make the tofu sticky and caramelize.
Just air fry at 400 degrees for 10 minutes, shaking the tofu half way through. Make sure to keep the tofu in a single layer, not staked on each other, to ensure the tofu crisps up.
Yes, it’s important to press the block of tofu before baking it. Pressing the tofu ensures that the tofu will come out crispy and delicious, because it’s getting rid of the excess moisture that makes it soggy.
When tofu is uncooked and unseasoned, it doesn’t really have a flavor. The beauty of tofu is in the marinades and sauces.
That’s why it’s really important to have a flavorful marinade like this maple miso glaze, because however you season the tofu, is how it’s going to taste.
Tofu is an amazing blank canvas for a wide variety of flavors and it has many health benefits too.
🥣 More tofu recipes
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Sticky Glazed Maple Miso Tofu
Equipment
- Sauté pan
Ingredients
Baked tofu seasonings
- 14 ounces extra firm tofu
- 1 tablespoon neutral oil (vegetable or avocado)
- 1 teaspoon nutritional yeast (optional)
- 1 tablespoon corn starch
- 1 teaspoon garlic powder
Maple miso glaze
- 1 tablespoon miso paste (any color is fine but I used red)
- 2 tablespoons water
- ¼ cup low sodium soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon sriracha (optional if you don't like spice)
- 1 teaspoon corn starch
Instructions
Press the tofu
- Pre-heat oven to 400 degrees
- Take the tofu out of the package and press for 15 minutes if you have a tofu press and 30 minutes if you don't.14 ounces extra firm tofu
Bake the tofu
- Cut the tofu into cubes. Add it to a large mixing bowl. Add the oil, nutritional yeast, garlic powder and corn starch and a pinch of salt. Gently mix until everything is mixed together well. Be gentle while stirring to make sure you don't break the tofu.14 ounces extra firm tofu, 1 tablespoon neutral oil, 1 teaspoon nutritional yeast, 1 tablespoon corn starch, 1 teaspoon garlic powder
- Add the tofu to a lined baking sheet and bake for 30 minutes or until tofu is crispy and golden brown.
Make the marinade
- While tofu is baking make the marinade. In a small bowl or mug add 2-3 tablespoons of water to one tablespoon of miso paste. Stir until miso dissolves. Add the rest of the ingredients in the maple miso glaze section to the miso mixture. Mix well.1 tablespoon miso paste, 2 tablespoons water, ¼ cup low sodium soy sauce, 2 tablespoons maple syrup, 1 teaspoon toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 teaspoon sriracha, 1 teaspoon corn starch
Add tofu to marinade
- Once tofu has finished baking, add the maple miso glaze to a saute pan on the stove on medium low heat. Stir constantly until sauce starts to thicken. This takes about 1-2 minutes.
- After sauce has started to thicken, add the baked tofu and stir until the tofu is well coated. Keep the tofu on the stove until the sauce starts to caramelize and become sticky on the tofu.
- Serve on top of rice
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Chris
The tofu was good, the sauce was okay. Combination didn’t suit my taste buds but I liked the way the tofu came out of the oven. Thanks.
Ashlie
This is going to be on my rotation. It’s SO good. I didn’t even realize I forgot soy sauce until I reread this recipe. I’ll make it right next time but it was still so good without. Thank you!
Casey
So good! I made it and added roasted Brussel sprouts in sesame oil to the bowl at the end! So good!!
Maria
So glad you enjoyed it! Roasted Brussel sprouts is such a great thing to serve them with. sounds delicious
Karen
This sauce is finger licking good. RUN to make this recipe. Five stars!!
Maria
So glad you loved the recipe, Karen! It’s one of my favorites, too.
Free Redis
Absolutely delectable. Baking the tofu first is an excellent technique. I’ve had inconsistent results with marinated tofu dishes until trying this method. Thanks!
Maria
Yes! So glad you loved the tofu. I definitely fell in love with cooking tofu this way as well. Makes the texture a lot better.
Ang
First try, did not know how salty miso paste is…oops! Going to try again with half the amount and should have taste tested.
The tofu is the BEST I have ever made…so crispy. Just need to tweak the sauce to my liking and this will def be a keeper.
Maria
Glad you liked to tofu! Thanks for the feedback on the saltiness. Did you use low sodium soy sauce? The recipe called for low sodium, so it might be a bit saltier if you didn’t use that. Thanks for the feedback!